Lemon and Graham Cracker Layered Pudding
Lemon and Graham Cracker Layered Pudding
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Lemon and Graham Cracker Layered Pudding

30 MIN
10 MIN
9 H
8 to 10 servings


Lemon Cream

Whipped Cream


Lemon Cream

  1. In a saucepan, off the heat, combine the sugar and cornstarch. Add the egg yolks and combine with a whisk. Stir in the milk and lemon zest.
  2. Bring to a boil over medium heat, stirring and scraping the bottom of the saucepan. Simmer for about 1 minute. Remove from the heat. Stir in the butter and lemon juice. Pour into a bowl. Cover with plastic wrap directly on the lemon cream. Let cool and refrigerate until the mixture has cooled, about 1 hour.

Whipped Cream

  1. In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.


  1. In a 20-cm (8-inch) square serving dish, spread a third of the lemon cream. Cover with half of the crackers. Spread a third of the lemon cream and half of the whipped cream. Continue with the crackers and the remaining ingredients, finishing with the whipped cream. Refrigerate for 8 hours or overnight.


  1. My sister-in-law served us this dessert yesterday. Delicious! Looking forward to make it at home. Thanks Ricardo.

  2. Serve in your crystal dessert dishes and don't tell how easy it was to make.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.